To boile a capon.
Put the Capon into the pouder beefe pot, and when you thinke it almost tender, take a little potte and put therein halfe water and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a litle time.
Thomas Dawson, The Good Huswife’s Jewell, 1596.
To boil a capon.
Put the capon into the heavy stock pot, and when you think it almost tender, take a little pot and put therein half water and half wine, bone marrow, currants, dates, whole mace, verjuice, pepper, and a little thyme.
|1 chicken, OR 1.5kg chicken pieces|
|125mL white wine||100g bone marrow||½ tsp mace|
|125mL water||60g currants||1 tsp ground black pepper|
|40mL verjuice||60g dates||2 tbs thyme leaves|
- Put your chicken or chicken pieces into a pot and cover with water, and boil until the chicken flesh is completely opaque.
- Meanwhile, chop the bone marrow and dates finely.
- Combine the sauce ingredients in a pot and bring to the boil. Stir occasionally and cook until the sauce is well reduced.
- Drain the chicken, and carve it into joints.
- Pour the sauce over it to serve.
- “Marie” is another name for bone marrow – the substance in the middle of bones (and in the case of cows, the best part of the cow, and I love beef). You will often find butchers sell leg bones cheaply for dogs (lucky dogs) – get the butcher to saw it into pieces for you as they generally have electric saws.
- Verjuice is the juice squeezed from unripe grapes, and has a sour flavour, but not as strong as vinegar. It was a popular flavouring in medieval and Tudor times.
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Black, Maggie (1996). The Good Housewife’s Jewel